Toss these garlicky roast tomatoes through tagliatelle or serve as part of an antipasto with Burrata mozzarella and Italian bread drizzled with the olive oil you cooked them in. Or make a vegetarian starter and pop them on a plate with grilled halloumi.
Serves 4 (recipe doubles or halves easily)
250g cherry tomatoes, halved
20 leaves basil
5 cloves garlic, sliced
3 tablespoons olive oil
Salt and freshly ground black pepper
1. Preheat the oven to 200C/400F/Gas 6. Place the tomatoes and garlic on a baking tray or dish and tuck half the basil underneath. Drizzle with olive oil and toss. Season with a sprinkling of salt and pepper. Toss gently.
2. Bake for 10-15 minutes until the tomatoes are crinkly. Chop the rest of the basil and stir through the tomatoes. Cool and store in the fridge covered for up to 3 days or use immediately.
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